Papain enzyme and bromelain enzyme manufacturer

Papain

 
Papain is a natural enzyme, a kind of endopeptidese containing hydrosulfide group (-SH), extracted from the milky juice of the unripe papaya by biotechnology. Papain has strong ability of hydrolyzing protein and can be used for improving the nutritional value or function of the plants and the animal protein.
 
ADVANTAGES OF OUR PAPAIN

The strict concentration limit of microbe and heavy metal by using the biotechnology and the membrane separation technique, can achieve the pharma and food grade.
The higher enzyme activity, can reach 1750TU/mg.
 
SPECIFICATIONS  of Papain
 

Product Name Forms Enzyme Activity
Papain Powder 60TU/mg-1750TU/mg
Liquid 60TU/mg-800TU/mg

(supplying formulations based on customer requirements)
 
APPLICATION AREA of Papain
Food industry (Flour, HVP, HAP, Biscuit, extract for meat/bone by-product and other extract;), brewing industry, pharmaceutical and forage industry, etc.
 
ENZYME ACTIVITY DEFINITION
Activity is expressed by TU/mg , complies with the specifications of FCC IVand JEFCA.
 
USE OF PAPAIN
The reaction temperature is 20--80°C, changed according to the kind and concentration of the substrate. The suitable temperature is 50--65 °C.
pH value is 3—9, changed according to the kind and concentration of the substrate .The suitable pH value is 6—7.
Enzyme recruitment is 0.2—0.6%(1000—3000u/g protein), adjusted according to different kinds of substrate.
                           

                            certificate of analysis for papain